Effect of storage in commercial deep freezer (-20 degrees C) on quality of four tropical freshwater carp meats.

摘要

Effects of frozen storage were investigated on the quality of 4 tropical carp: rohu (Labeo rohita), catla (Catla catla), mrigala (Cirrhinus mrigala) and common carp (Cyprinus carpio). The fish were dressed, frozen and stored at -20 degrees C in a commercial deep freezer for 10 months. During storage, a gradual reduction in salt soluble N content was observed. Loss of gel strength occurred most rapidly during the 1st 6 months. Mrigala retained the highest gel strength during storage. SDS-PAGE revealed loss of intensity and thickness of the myosin heavy chain band during storage, together with the emergence of several small bands. Rates of increase in total volatile basic N and hypoxanthine contents were slightly faster during the 1st 5 months of frozen storage.